Description
A deliciously sweet and tart strawberry rhubarb crisp, perfect for a spring or summer dessert.
Ingredients
Scale
- 2 cups (Fresh, hulled and sliced)
- 2 cups (Fresh, chopped into 1/2 inch pieces)
- 3/4 cup (Adjust based on sweetness preference)
- 2 tablespoons (For thickening the filling)
- 1 cup (For topping)
- 1/2 cup (For topping)
- 1/2 cup (Melted)
- 1/2 teaspoon (For flavor)
- 1/4 teaspoon (For flavor)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, and flour. Toss gently to coat the fruit in the sugar and flour mixture.
- Transfer the fruit mixture to a greased 9-inch baking dish.
- In another bowl, mix the oats, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mixture evenly over the fruit in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for a delightful treat.
- You can substitute fresh rhubarb with frozen rhubarb; just thaw and drain before using.
Keywords: strawberry rhubarb recipes, strawberry rhubarb crisp, easy strawberry rhubarb dessert, baked strawberry rhubarb